Rožata

The story

Rožata is not simply a modern restaurant label; its form grew through repeated household, market or celebratory use. It belongs to Croatia’s festive pastry and custard tradition, influenced by Venice, Vienna and the domestic baking of the Adriatic and inland regions. Cooks return to it because it delivers dubrovnik caramel custard perfumed with citrus and rose liqueur. It feels generous while relying on a focused set of flavours. Rožata matters culturally because it is tied to a recognisable way of eating rather than existing only as a written recipe. It is encountered at family tables, konobas, coastal gatherings, feast days and regional celebrations.

Ingredients

• Main
• 250 millilitre milk500ml milk
• 50 gram sugar100g sugar
• 2 piece eggs4 eggs
• 1 portion Lemon zest or rose liqueurLemon zest or rose liqueur
• 100 gram For caramel: 100g sugarFor caramel: 100g sugar

Method

1. Method

   Caramelise sugar in moulds. Mix milk, eggs, sugar, and flavouring. Pour into moulds. Bake in a water bath at 160°C for 45 minutes. Chill before serving.

Nutrition

per serving

Estimated nutrition for Rožata; use as editorial/testing data and refine from exact ingredient weights if needed.